Celery Soup I

Ingredients

• 3 cups celery, cut in 1-inch pieces
• 1 slice onion
• 3 tablespoons butter
• 1 pint boiling water
• 1/4 cup flour
• 2 1/2 cups milk
• Salt
• Pepper

Method

1. 1

   Cook celery in boiling water until soft and rub through sieve.

2. 2

   Scald milk with onion, remove onion, and add milk to celery.

3. 3

   Bind with butter and flour cooked together.

4. 4

   Season with salt and pepper.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 71. The excerpt below is the record exactly as published.

CELERY SOUP I 3 cups celery, cut in 1 slice onion 14-inch pieces 3 tablespoons butter 1 pint boiling water V4 cup flour 24% cups milk Salt and pepper Cook celery in boiling water until soft and rub through sieve. Scald milk with onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be used for soups. Serves 6. 174 THE BOSTON COOKING-SCHOOL COOK BOOK CELERY SOUP II 3 stalks celery, cut in 1-inch pieces 3 tablespoons butter 3 cups milk 3 tablespoons flour 1 slice onion Salt and pepper 1 cup cream or top milk Crush celery in top of double boiler. Add onion and milk. Cook 20 minutes and strain. Bind with butter and flour cooked together. Season and add cream. Serves 6. CELERY AND TOMATO PUREE 1 bunch celery, cut in 1-inch pieces

Cook this with the app: pantry check, scaling, and the assistant.